Green bean sprouts simple production technology
Mung bean sprouts as a kind of vegetable refer to the use of mung bean seeds in the dark or low light conditions, the method of soilless cultivation, direct growth out of edible young stems, commonly known as silver buds. As green bean sprouts have the characteristics of crisp taste, low fiber content, clean and pollution-free, and rich nutrition, they can be used for cold, stir-fried, soup-making and other kinds of tricks. They are favored by consumers. With less investment in cultivation, the cost is low, the cycle is short and the effect is quick, and the economic return is high. Under the premise of people advocating green and health care today, they have a certain market potential. First, production conditions Second, cultivation technology Third, the product timely harvest of green bean sprouts with young stems and leaves as a product, soft tissue, high moisture content, relatively easy to wilting dehydration, but also required to maintain a higher product quality, it must be timely harvesting and listing. Usually take the whole barrel or whole set of container transport for live sales. The mung bean sprouts were harvested and marketed as follows: The shoots were white, the seedlings were 8 to 10 cm tall, neat, and the cotyledon was not exhibited or unfolded. There were no rotten roots, rotten necks (stem bases), no peculiar smell, and the stems were not soft and tender. 4. Concise production of green bean sprouts, especially as a supplement to vegetable production during the rainy season and summer off-season, helps to reduce the tension between unequal prosperity and prosperity, reaching a non-light off-season, not bad off-season, and providing an annual equilibrium supply to both producers and consumers. the goal of.
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Appearance
1) Color: Brownish red or deep brownish red
1) Brix(%): ≥13.0
1) TPC (CFU/mL): ≤100
NO
ZHONGNING, NINGXIA, CHINA
1) Inner package is 200kgs aseptic bag, outer package is opening steel drum.
Storage
Should be stored at room temperature in clean, cool, dry warehouse, prevent sun, rain, and not be stored with corrosive, toxic, and smelly item. With these conditions, product shelf life is 12 months. (suggestion: 5-8℃).
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1. Production site In general, idle production premises, open space sheds, etc. can be selected for the production site. Requires a certain degree of temperature control and ventilation facilities, and have good water supply and drainage functions.
2, production equipment to adapt to the requirements of soilless cultivation, the cultivation of containers should use wooden barrels or absorbent plastic breathable tray. The cultivation medium may be a paper with a strong water-absorbing and water-retaining ability and a disposable residue, or a reusable white cotton cloth or a thick gauze cloth. In addition, in order to achieve regular, even irrigation, there is also a need for irrigation equipment, such as sprayers.
1. Select the species that is used exclusively for the production of bean sprouts. Care should be taken to choose the germination rate above 95%, with high purity and cleanliness, strong growth potential, high yield (5-6kg of green bean sprouts per 500g), fiber formation. Slow, good quality, full grain seeds of the year.
2. Production and management (1) Cleaning and soaking To increase the germination rate and water absorption capacity of seeds, seeds should be sown in advance (1 to 2 days) and cleaned. It is necessary to remove insects, disfigurement, misshapen seeds, impurities and other varieties of seeds.
The seeds after the election were washed 1 or 2 times. After soaking the dust, etc., it can be soaked. The soaking time is 4~6hr. The mung bean seed coat has been fully swelled.
(2) Germination After germination, seed germination can be performed immediately, and the sprouts can be exposed after germination. The sowing density is 3~4 kg/m2 and the germination days are 5~7 days.
3. Environmental Condition Management (1) Lighting Management The production of green bean sprouts requires dark or low light conditions. In the presence of light, the surface of the young shoots of mung bean sprouts has bristles, many fibers, and a greenish color with poor taste. In order to achieve dark or low light conditions, the cultivation container must be covered or sown and covered with two layers of white cotton cloth.
(2) Temperature Management Mung bean sprouts have lower temperature requirements. In general, the optimum temperature is 20 to 25°C. However, when the growth rate is lower than 20°C, the growth is slow, and it is easy to rot and rot, which is not conducive to the formation of products. Above 25°C, it grows rapidly and has a high degree of fibrosis. It is prone to lodging, rotten neck, root growth, and poor product quality. In the production process, the temperature can be controlled by adjusting the temperature of the water. If the temperature is high, well water or tap water can be poured. When the temperature is low, warm water can be used for watering. The temperature can also be adjusted by ventilation or forced ventilation.
(3) Moisture management Since the substrate used in the cultivation of green bean sprouts is paper or white cotton cloth, its water retention capacity is different from other substrates commonly used for soilless cultivation (such as sand). In addition, the green bean sprouts are tender and juicy and their temperature is high. It is easy to cause dehydration to form rotten neck, or produce alcohol taste. Therefore, frequent replenishment must be performed. Generally, spray 4 to 5 times a day to maintain a relatively high relative air humidity.
(4) Disease prevention and management Mung bean sprouts rarely cause pests and diseases. However, in order to ensure that the product meets the green food standards, strict precautions should still be taken. For the etiology, ecological and disease prevention methods such as controlling temperature and humidity and ventilation can be used; prevention can use 2% to 5% of potassium permanganate solution to sterilize the production utensils for 1 to 2 hours, and use after washing and drying. Avoid using chemical pesticides. Once rot, rotten neck, or smell is found, it should be discarded and not eaten.
2) Taste & Odor: Fresh Goji Berry juice taste and smell after sterilization, no peculiar smell
3) Histomorphology: The product is transparent, allowing micro precipitation after standing
4) Impurity: No visible foreign impurities
Physics & Chemical Specification
2) Total Acid(g/100mLas Citric Acid): ≥0.5
3) pH: 3.5-4.5
4) Light Transmittance(620nm, %): ≥10
Microorganism Specification
2) Yeast (CFU/mL): ≤20
3) Mould (CFU/mL): ≤20
4) Coliform (CFU/mL): ≤1
Additive
Country of Origin
Package
2) Inner package is 25kgs aseptic bag, outer package is opening steel drum.